METHOD

For the prawn stock:

Heat 1 tablespoon of oil in a large saucepan, over high heat. Add the reserved prawn heads, shells, and salt. Cook for 5 minutes, crushing the heads and shells with a wooden spoon until they turn vibrant orange.

Add water and bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes, then strain through a fine sieve. Discard the solids and reserve the stock. Set aside until needed.

For the Laksa Paste:

Combine all ingredients to a smooth paste in a food processor.

Create the dish:

Heat the remaining 1/4 cup of oil in a wok over medium-high heat. Cook half of the paste* for 10-15 minutes until fragrant and the oil separates, stirring regularly.

Add the prawn and chicken stocks, along with the coconut milk, and bring a boil.

Simmer for 5 minutes, or until the oil separates from the coconut milk. Add the prawns and tofu puffs. Cook for 3 minutes, then add the crocodile meat and cook for a further 30 seconds.

Turn off the heat

Meanwhile, place the vermicelli and Hokkien noodles into two separate bowls. Pour in hot water and set aside until softened. Drain.

Divide the noodles and bean sprouts among serving bowls. Ladle in the stock and scatter with Vietnamese mint and coriander sprigs. Serve with lime wedges.

*The remaining laksa paste can be kept in an air tight container in the fridge for up to 1 month